Vietnamese grilled pork noodle salad
Philip Gabriel Photography
Nouc cham, a Vietnamese dipping sauce, is versatile enough—and packs enough of a flavorful punch—to earn a spot in your pantry. It’s used here to zip up this grilled pork and noodle salad, served on the patient side of several Aramark healthcare accounts. Get the recipe here.
Korean pork belly ’n waffles
University of Virginia
“This dish presents a perfect blend of sweet, heat and savory components,” says Steven Strickler, GM of O’Hill Dining Hall at the University of Virginia. He suggests serving these pork belly waffles with candied jalapeno, and a Korean barbecue sauce with an apple cider base for fall.
Banh mi pork belly sliders
San Diego Convention Center
Pork belly also shows up at the San Diego Convention Center on a regular basis, where Executive Chef with Centerplate Daryl O’Donnell adds local micro greens for a special look and flavor and also uses local honey to braise the pork, “so it’s a little sweet, a little savory, all balanced together.”
Music, parents and pork belly
Can’t get enough belly? Check out this appetizer served at Boston College’s Parents Weekend, where Executive Chef Frank T. Bailey’s masterpiece mashups of tea sandwiches and Asian pork buns are scarfed down while the Boston Pops orchestra plays on campus.
Ramen with pork
Stony Brook University
Chef Peter Klein at Stony Brook University uses a few different parts of the pig to make this gorgeous ramen bowl: pork neck bones for the unguent broth; pork shoulder for shredded pork and pork belly because as we’ve seen, it makes everything better, maybe even more so than bacon(!).
Miso ramen bacon yakitori miso glaze ramen-sesame crunch
National Pork Board
But don’t count bacon out just yet! As seen in this amazing skewer appetizer from the National Pork Board, bacon can combine with miso for an out-of-this-world flavor experience. Get the recipe here.
Spicy Chinese pork burger with sticky rice “bun”
Stony Brook University
Another great pork dish from Stony Brook University, this bun wraps around sliced pork roast, broccoli, carrot, soy sauce and—in a surprising twist—shredded cheddar cheese.
Korean War Pig
Case Western Reserve
This signature sandwich from Cleveland-based grilled cheese guru Matt Fish is available at Case Western Reserve’s Melt University, a college concept spinoff of the popular Melt Bar and Grilled restaurants.
Pork, shrimp and walnut pot stickers
Pork goes well with shrimp, especially in these pot stickers, a tender-yet-crispy recipe by Mollie Katzen for California Walnuts. Get the recipe here.
Asian grilled pork tenderloin
National Honey Board
this recipe from the National Honey Board, the simply elegant presentation of pork tenderloin is paired with a marinade of honey, curry powder and citrus. Get the recipe here.
Red roast pork shoulder
B&W Quality Growers
Celebrated Asian Chef Ming Tsai partnered with B&W Quality Growers to create this super flavorful dish. Get the recipe here.
Steamed bao with carnitas and chili slaw
General Mills Convenience & Foodservice
Mexican flavors cross over into Chinese territory with these spicy steamed buns by General Mills Convenience & Foodservice. Get the recipe here.